Braised red cabbage makes a great side dish. It’s typically associated with the Fall season and more hearty type of dishes, but I think it’s tasty anytime! The truth is, I bought a whole head of cabbage, and shredded it as part of meal prep. I thought that it would be good to add to salads throughout the week. Well, that never actually happened because I forgot about it! 😀 It kept pretty well in the tupperware container…but it was on its last leg. Hence, why I thought it would be perfect to use it up by braising it down!
Serve this with a roast or a chicken as your vegetable, it adds a nice tang. I added sliced apricots for the sweetness and chewiness, but you can replace that with raisins, dried cranberries – anything you like. You can also adjust the acidity level to how you like it. You can also just add more sugar if you feel there is too much acid. I think a nice acidic bite works really well against a fatty piece of meat.
Ingredients
- 2 pounds red cabbage, thinly shredded
- 4 shallots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- kosher salt, to taste
- 1/4 apple cider vinegar
- 1 Tablespoon brown sugar
- 2 Tablespoons dried apricots, sliced
Instructions
- Saute shallots in olive oil until translucent
- add cabbage and mix well. Cover and cook over low heat for about 2 minutes. Add granulated garlic, salt and vinegar and mix thoroughly.
- Cover and cook over low heat until soft and tender, but still has a little bite. Approximately 10 minutes.
- Add dried apricots if using and combine well. Keep covered until serving. The steam and heat will soften the apricots. Cook for longer if they are particularly dry.